There seems to be a new trend emerging towards baking single layers and smaller cakes reflecting a renewed healthy living style.
The emphasis is on baking connoisseurs tasting rather than eating cake.
It would be interesting to hear what practical challenges this presents to bakers. Can one merely cut the recipe in half?
How successful has your downsizing been?
Is 6” now the new popular cake size?
Will Rose’s next book feature even more small cakes? Would you like to see more small cakes featured?